Menus. (1) The Licensee shall provide a variety of quality-prepared foods and beverages at reasonable prices. The variety and appearance of food in the cafeteria on each operating day shall be consistent with approved food service standards and comparable for American and European business cafeterias. The Licensee shall plan and advertise advance weekly menus through various media, in addition to posting daily menus near the service counter. The Licensee shall make a reasonable effort to adhere to the range of menus and prices submitted in its offer.
Menus. The Licensee shall provide a variety of quality-prepared foods and beverages at reasonable prices. The variety and appearance of food in the cafeteria on each operating day shall be consistent with approved food service standards and comparable for American and European business cafeterias. The Licensee shall plan and advertise advance weekly menus through various media, in addition to posting of daily menus near the service counter. The Licensee shall make a reasonable effort to adhere to the range of menus and prices submitted in its offer. If the Licensee determines that prices must be raised, it shall notify the Licensing Officer of the price increases (item by item) and a justification supporting these increases at least fourteen (14) days before the effective date of the price increase.
Menus. 9.1 Xxxxx Xxxxxxxx University will use reasonable endeavours to provide the menu of the Client’s choice pursuant to the agreed catering arrangements. If for any reason, such as seasonal change, unavailability of produce, or otherwise, this proves to be impractical, Xxxxx Xxxxxxxx University will contact the Client as soon as is practicable to discuss a substitute menu. Providing that the substitute menu is reasonable in the circumstances, the Client shall not be entitled by that reason alone to cancel the Booking or any part thereof or withhold any monies due in respect of the Booking.
Menus. The Agency shall provide menus for four (4) master menus but reserves the right to modify the menus at any time as required by federal and state mandates or as deemed necessary by the Agency’s LD.
Menus. 1. Comply with meal pattern requirements in daily and weekly minimum portion sizes for each age/grade group.
Menus. 5.1.1 Operator shall not manufacture, advertise for sale, sell or give away any product unless such product has been approved in the Manuals as an authorized product for sale in Operator's System Restaurant and not thereafter disapproved in writing by Franchisor. All approved products shall be distributed under the specific name designated by Franchisor. Operator shall establish all menu prices in its sole discretion. Operator shall offer for sale in its System Restaurant only those food products which Franchisor designates as "approved and authorized" or which Franchisor has made available as a "regionalized" menu or has otherwise specifically approved in writing (each, "Authorized Product"). No standard product will be removed from the menu unless Operator is so instructed by Franchisor.
Menus. Vendor SFA will provide meals on the following days of the week: Monday Tuesday Wednesday Thursday Friday Saturday Sunday Vendor SFA will provide the Recipient SFA with menus prepared on a [ weekly]/[ bi-weekly]/ [monthly] basis at least [ 5 Days]/ [10 Days]/ [30 Days] in advance of their effective dates. Recipient SFA may from time to time order additional food, condiments, utensils or paper goods from Vendor SFA by notifying Vendor SFA Daily Weekly Other (describe): in advance of the desired delivery date.
Menus. Vendor will initially supply vended meals in accordance with the cycle menu that was included in the bid or proposal that Vendor submitted to LEA for the award of this contract. Vendor will provide LEA with subsequent menus prepared on a [weekly][two-week][monthly] basis at least in advance of their effective dates.
Menus. The following paragraphs describe how to operate menus, windows and lists in the TASVB (DOS) programs. Menus are used to to select individual program functions. Using windows
Menus. The Licensee shall provide a variety of quality-prepared foods and beverages at reasonable prices. Prices should be fixe prices within the prices range shown on exhibit D to the maximum extent practicable. The variety and appearance of food in the cafeteria on each operating day shall be consistent with approved food service standards and comparable for American and European business cafeterias. The menu should incorporate local/regional cuisine, American and international dishes. Special meals (e.g. Thanksgiving meals, Christmas, Barbecue, Mexican night, Italian supper, Asian stir-fry luncheon) are also possible introductions. The Licensee shall propose menu alternatives that are low in total fat, saturated fat, cholesterol, sodium, and sugar; no trans fats; lean meats; low-fat dairy products; a variety of vegetables, fruits, and grain products; and vegetarian selections. There should be at least one healthy option with each meal. A suitable selection for any identified vegetarian meal shall be on the menu daily as well. In order to normalize food operations, the Contractor shall have an ultimate goal of achieving a system that is: efficient; reduces waste; provides sufficient variety allowing the diner to make choices based on nutrition and variety; and is a pleasant experience overall. The Contractor shall make use of local supplies for common and available items, local, regional, and international dishes. The Contractor will develop a 30-day menu cycle, offering a variety of food selections for each meal, in addition to posting daily menus near the service counter. The Licensee shall make a reasonable effort to adhere to the range of menus and prices submitted in its offer. If the Licensee believes that a price increase is necessary, it shall notify the Licensing Officer in writing. This notification must be submitted at least thirty (30) days before the requested effective date of the increase. This submission must include justification for the increase. The Licensee may submit the request for price adjustment using a percentage increase by menu category (entrees, vegetables, beverages, soups, desserts, etc.) or by listing individual items with the current price and the proposed new price. The Licensing Officer will review the requested price increase. If the Licensing Officer agrees with the increase, he/she will notify the Licensee in writing. If the Licensing Officer requires additional information/justification, the Licensee will be asked to provi...
